This White Chicken Chili combines tender chicken, creamy white beans, sweet corn, green chiles, and warm spices in a rich, comforting broth. It has all the satisfaction of traditional chili with a lighter color and a creamy, mildly spicy flavor.
It’s perfect for cool evenings, busy weeknights, game day, potlucks, family dinners, or whenever you’re craving a warm and filling one-pot meal.
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: Approximately 55 minutes
Servings: 6–8
Why You’ll Love This Recipe
- Rich and creamy
- Filled with tender chicken
- Made in one pot
- Uses simple pantry ingredients
- Ready in under an hour
- Easy to customize
- Perfect for meal prep
- Family-friendly
- Naturally filling
- Delicious with your favorite chili toppings
Ingredients
Chili
- 2 tablespoons olive oil
- 1½ pounds boneless, skinless chicken breasts or thighs
- 1 small yellow onion, finely diced
- 1 poblano pepper, seeded and diced, optional
- 3 cloves garlic, minced
- 2 cans (4 ounces each) diced green chiles
- 2 cans (15 ounces each) cannellini or Great Northern beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 4 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
- 4 ounces cream cheese, softened and cubed
- ½ cup sour cream
- ½ cup heavy cream or whole milk
- 1 tablespoon fresh lime juice
- ¼ cup chopped fresh cilantro, optional
Optional Toppings
- Shredded Monterey Jack cheese
- Shredded cheddar cheese
- Sliced avocado
- Chopped cilantro
- Sliced green onions
- Jalapeño slices
- Sour cream
- Crushed tortilla chips
- Lime wedges
- Hot sauce
How to Make White Chicken Chili
Step 1: Prepare the Chicken
Pat the chicken dry with paper towels.
Season both sides with a small amount of salt, black pepper, cumin, and chili powder.
Chicken breasts produce a leaner chili, while chicken thighs remain especially tender and flavorful.
Step 2: Brown the Chicken
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
Add the chicken and cook for approximately 3–4 minutes per side, until lightly browned. It doesn’t need to be fully cooked at this stage.
Transfer the chicken to a plate.
Step 3: Cook the Onion
Reduce the heat to medium.
Add the diced onion and poblano pepper to the pot. Cook for approximately 4–5 minutes, stirring occasionally, until softened.
Step 4: Add the Garlic
Stir in the minced garlic.
Cook for approximately 30 seconds, stirring constantly, until fragrant.
Step 5: Add the Seasonings
Add the cumin, oregano, chili powder, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
Stir for approximately 30 seconds to coat the vegetables and release the flavor of the spices.
Step 6: Add the Green Chiles
Stir in the diced green chiles.
Use mild green chiles for a family-friendly chili or hot green chiles for additional heat.
Step 7: Add the Beans and Corn
Add the drained and rinsed beans along with the corn.
Stir until evenly combined with the vegetables and seasonings.
Step 8: Add the Broth and Chicken
Pour in the chicken broth.
Return the browned chicken and any juices from the plate to the pot.
Bring the chili to a gentle boil.
Step 9: Simmer
Reduce the heat to medium-low and partially cover the pot.
Simmer for approximately 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and is easy to shred.
Step 10: Shred the Chicken
Transfer the cooked chicken to a cutting board.
Shred it with two forks or cut it into bite-sized pieces. Return the chicken to the pot.
Step 11: Thicken the Chili
Remove approximately one cup of beans and broth.
Mash the beans with a fork or potato masher, then stir them back into the chili.
This naturally thickens the broth without adding flour or cornstarch.
Step 12: Add the Cream Cheese
Reduce the heat to low.
Add the softened cream cheese cubes and stir until completely melted and incorporated.
Avoid boiling the chili after adding the cream cheese.
Step 13: Add the Sour Cream and Cream
Stir in the sour cream and heavy cream.
Continue heating gently until the chili is warm, creamy, and smooth.
Step 14: Add the Lime and Cilantro
Stir in the fresh lime juice and cilantro, if using.
The lime juice brightens the rich broth and balances the creamy ingredients.
Step 15: Adjust the Consistency
If the chili is too thick, add a small amount of chicken broth.
If it is too thin, simmer it uncovered over low heat or mash additional beans.
Step 16: Taste and Season
Taste the chili and adjust the cumin, chili powder, salt, pepper, lime juice, or cayenne.
Remember that cheese and tortilla chips added at serving time may contribute additional salt.
Step 17: Serve
Ladle the chili into bowls while hot.
Finish each serving with cheese, avocado, cilantro, green onions, jalapeños, sour cream, tortilla chips, lime, or hot sauce.
The Best Chicken to Use
Boneless, skinless chicken breasts are lean and easy to shred.
Chicken thighs are slightly richer and tend to remain more tender during simmering.
You can also use:
- Rotisserie chicken
- Leftover roasted chicken
- Grilled chicken
- Poached chicken
- Canned chicken, thoroughly drained
- Leftover turkey
If using precooked chicken, add it during the final 10 minutes so it heats through without becoming dry.
The Best Beans for White Chicken Chili
Cannellini beans have a creamy texture and mild flavor that works especially well.
Other good options include:
- Great Northern beans
- Navy beans
- Butter beans
- White kidney beans
- Chickpeas
- A combination of white beans
Always drain and rinse canned beans to remove excess sodium and starchy liquid.
How to Make White Chicken Chili Thicker
The easiest method is to mash some of the beans and return them to the pot.
You can also:
- Simmer the chili uncovered
- Add additional cream cheese
- Blend one cup of chili until smooth
- Add more beans
- Use a cornstarch slurry
To make a slurry, combine one tablespoon of cornstarch with two tablespoons of cold water. Stir it into the simmering chili and cook until thickened.
How to Keep the Chili Creamy
For a smooth consistency:
- Soften the cream cheese
- Cut it into small cubes
- Reduce the heat before adding dairy
- Add sour cream near the end
- Avoid rapid boiling
- Stir frequently
- Reheat leftovers gently
Full-fat cream cheese and sour cream generally create the smoothest result.
Why Did My Cream Cheese Clump?
Cold cream cheese can be difficult to incorporate.
Allow it to soften at room temperature, cut it into cubes, and add it over low heat.
You can also whisk the cream cheese with one cup of hot broth in a separate bowl, then pour the smooth mixture back into the pot.
Can I Use Rotisserie Chicken?
Yes. Rotisserie chicken makes this recipe especially quick.
Prepare the broth, beans, vegetables, and seasonings as directed. Stir in approximately 3 cups of shredded rotisserie chicken during the final 10 minutes.
Add the creamy ingredients after the chicken is hot.
Slow Cooker White Chicken Chili
Add the raw chicken, onion, poblano, garlic, green chiles, beans, corn, broth, and seasonings to a slow cooker.
Cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the chicken reaches 165°F.
Shred the chicken and return it to the slow cooker. Stir in the cream cheese, sour cream, heavy cream, lime juice, and cilantro during the final 20–30 minutes.
Instant Pot White Chicken Chili
Add the chicken, vegetables, beans, corn, broth, and seasonings to the Instant Pot.
Cook on HIGH pressure for 12 minutes, followed by a 10-minute natural pressure release.
Shred the chicken, then stir in the cream cheese, sour cream, and lime juice using the sauté setting on low.
Spicy White Chicken Chili
Use hot diced green chiles and add:
- Diced jalapeños
- Cayenne pepper
- Crushed red pepper
- Pepper Jack cheese
- Hot sauce
- Chopped chipotle peppers
Add spicy ingredients gradually so the other flavors remain balanced.
Mild White Chicken Chili
Use mild green chiles and omit the poblano, cayenne, and jalapeños.
Serve spicy toppings separately so everyone can adjust their own bowl.
White Chicken Chili Without Cream Cheese
Omit the cream cheese and increase the sour cream to one cup.
You can also use heavy cream, plain Greek yogurt, or blended white beans to create a creamy consistency.
Dairy-Free White Chicken Chili
Omit the cream cheese, sour cream, and heavy cream.
Blend one can of white beans with one cup of broth, then stir the mixture into the chili.
Unsweetened coconut milk or a plain dairy-free cooking cream can also be used.
White Chicken Chili with Salsa Verde
Add one cup of salsa verde with the broth.
The salsa adds tomatillo flavor, acidity, and gentle heat. Reduce the green chiles if your salsa is already spicy.
White Chicken Chili with Rice
Add two cups of cooked white or brown rice near the end.
You may need additional chicken broth because the rice will absorb some of the liquid.
What to Serve with White Chicken Chili
This chili pairs well with:
- Cornbread
- Tortilla chips
- Corn chips
- Garlic bread
- Cheese quesadillas
- Warm flour tortillas
- Mexican rice
- Green salad
- Avocado salad
- Roasted vegetables
A toppings bar is an easy way to serve the chili at parties or game-day gatherings.
Can I Make It Ahead?
Yes. White Chicken Chili can be prepared one or two days in advance.
Allow it to cool, transfer it to an airtight container, and refrigerate. The flavors will continue blending as it rests.
Reheat it gently and add a little broth if it becomes too thick.
Storage
Store cooled chili in an airtight container.
Refrigerate for up to 3–4 days.
Keep toppings such as tortilla chips, avocado, and fresh cilantro separate until serving.
How to Reheat White Chicken Chili
Reheat the chili in a saucepan over low to medium-low heat.
Stir frequently and avoid bringing it to a rapid boil. Add chicken broth, milk, or cream if the chili has thickened during refrigeration.
Individual portions can be microwaved in short intervals, stirring between each interval.
Can You Freeze White Chicken Chili?
Yes, but dairy can sometimes separate after thawing.
For the best result, freeze the chili before adding the cream cheese, sour cream, and heavy cream.
Cool it completely and store it in a freezer-safe container for up to 3 months.
Thaw overnight in the refrigerator, reheat slowly, and add the dairy ingredients before serving.
Frequently Asked Questions
What is White Chicken Chili?
It is a creamy chili made with chicken, white beans, green chiles, broth, corn, and warm spices.
Can I use rotisserie chicken?
Yes. Add approximately three cups of shredded rotisserie chicken near the end.
Can I use chicken thighs?
Yes. Chicken thighs remain tender and add a richer flavor.
What beans work best?
Cannellini, Great Northern, navy, or white kidney beans all work well.
Is White Chicken Chili spicy?
It can be mild or spicy depending on the green chiles, peppers, and toppings used.
How do I make it thicker?
Mash some of the beans, simmer it uncovered, or add a cornstarch slurry.
Can I make it without cream cheese?
Yes. Use additional sour cream, Greek yogurt, heavy cream, or puréed beans.
Can I make it in a slow cooker?
Yes. Cook the chicken and base on LOW for 5–6 hours, then add the creamy ingredients near the end.
Can I add rice?
Yes. Fold in cooked rice near the end and add extra broth if needed.
Can I make it dairy-free?
Yes. Use puréed white beans or unsweetened dairy-free cream.
How long will leftovers keep?
Refrigerated leftovers will keep for approximately 3–4 days.
Can I freeze it?
Yes. For the best texture, freeze it before adding the dairy ingredients.
Pro Tips
Brown the chicken before simmering to create a deeper flavor. If you’re short on time, use shredded rotisserie chicken instead.
Mash a portion of the beans to thicken the chili naturally. Add the cream cheese and sour cream over low heat to maintain a smooth consistency.
Finish the chili with fresh lime juice and serve it with plenty of toppings for the best combination of creamy broth, tender chicken, white beans, green chiles, and fresh flavor.
Final Thoughts
This White Chicken Chili is a warm, creamy alternative to traditional beef chili. Tender chicken, white beans, corn, green chiles, warm spices, and a rich broth come together in an easy, satisfying meal.
Serve it with cornbread, tortilla chips, or a toppings bar for a family dinner, game-day gathering, or cool-weather meal. You can also customize it with salsa verde, jalapeños, rice, Pepper Jack cheese, avocado, or extra vegetables.
